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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make spice paste, place lemongrass and coriander roots in mortar and crush to a paste with pestle. | 2. Add ground turmeric, ginger, cumin, palm sugar and fish sauce. Grind to combine. | 3. To make sauce, heat vegetable oil in saucepan over medium-high heat. Fry paste for 2 mins until fragrant. | 4. Stir in onion and cook for 3 minutes. | 5. Add coconut milk and fish stock; bring to a simmer. | 6. To cook fish, gently lay fish into sauce and cover saucepan with lid. Reduce heat to medium and poach fish for 4 mins until nearly cooked. | 7. Add choy sum, recover pan and cook a further 4 mins, until tender. | 8. To serve, garnish fish with coriander leaves and green onions. Serve with steamed rice and lime wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemongrass	2		trimmed sliced	-	-	-	-
coriander	3	stalks	trimmed separated	-	-	-	-
turmeric	2	teaspoons	ground	18.72	4.0284	0.5808	0.195
ginger	2	teaspoons	ground	3.2	0.7108	0.0728	0.03
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
palm sugar	3	teaspoons	grated	3.56	0.0	0.792	0.02
fish sauce	2	tablespoons		12.6	1.3104	1.8216	0.0036
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
brown onion	1		chopped	-	-	-	-
coconut milk	1	cup		552.0	13.296	5.496	57.216
fish stock	1	cup		37.28	0.0	5.2658	1.8873
barramundi fillet	4			3.56	0.0	0.792	0.02
choy sum	1	bunch	trimmed cut	3.56	0.0	0.792	0.02
green onion	2		sliced	38.34	8.1508	1.3774	0.6674
lime	1		cut	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.